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Ingredients
- 1 small onion , peeled and cut into rough 1/2-inch pieces
- 1 small carrot , peeled and cut into rough 1/2-inch pieces
- 8 ounces cremini mushrooms , stems trimmed and caps wipes clean and halved
- 2 medium garlic cloves , peeled
- 1 tablespoon vegetable oil
- 8 ounces 85 percent lean ground beef
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 4 cups low-sodium beef broth (see note)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 packages (5 teaspoons) unflavored powdered gelatin
Details
Servings 1
Preparation
Step 1
1. Process onion, carrot, mushrooms, and garlic in food processor into 1/8-inch pieces, 10 to 12 one-second pulses, scraping down sides of bowl as needed.
2. Heat oil in Dutch oven over medium-high heat until shimmering; add beef and tomato paste and cook, stirring frequently, until beef is well browned, 8 to 10 minutes.
Add vegetable mixture and cook, stirring occasionally, until any exuded moisture has evaporated, about 8 minutes.
Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits.
Add beef broth, thyme, bay leaves, and peppercorns; bring to boil.
Reduce heat and gently boil, occasionally scraping bottom and sides of pot and skimming fat from surface, until reduced to 2 cups, 20 to 25 minutes.
3. Strain mixture through fine-mesh strainer set over small saucepan, pressing on solids with rubber spatula to extract as much liquid as possible (you should have about 1 cup stock).
Sprinkle gelatin over stock and stir to dissolve. Place saucepan over medium-high heat and bring stock to boil. Gently boil, stirring occasionally, until reduced to ½ cup, 5 to 7 minutes.
Remove from heat and cover to keep warm.
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